Taste of France and Italy at Moutarde, Sundae Royale and Laurus Table at Resorts World Sentosa

Singapore – More celebrity chefs have arrived at Resorts World Sentosa (RWS) offering a taste of France and Italy with three recently launched concepts.

Two of them are located in Vive, the lifestyle enclave of RWS, which is home to several eateries.

French restaurant Moutarde and neighboring ice cream parlor Sundae Royale were launched on 21 November. They are by French celebrity chef Paul Perret, known for establishments such as the seafood and steakhouse Mr. & Mrs. Bund in Shanghai and the now-closed three-Michelin-starred Ultraviolette restaurant.

Just a stone’s throw from RWS’s new hotel The Laurus is its seafood-focused Italian restaurant Laurus Table.

Opened in October, it is helmed by Italian chef-consultant Fabrizio Ferrari of Culinary Class Wars (2024) and Chef and My Fridge (2014 to 2025) reality show fame.

Here’s what to expect from the three concepts.

The star of Moutarde is its live carvy station, which showcases whole wood-fire roasted cuts (rotated daily) such as Australian prime rib (from $38 for 180g), New Zealand lamb leg (from $30 for 120g) and XXL turbot (from $40 for 180g).

In honor of its name, the meat is accompanied by a collection of moutardes (mustard in French), including cognac mustard, house-made chilli mustard and beef mustard.

Are you not willing to spend the money for these deductions? The rest of the menu offers a range of bistro classics like Beef Tartare Tradition ($28), Minute Steak Frites ($32) and Grilled Lamb Chops ($48).

Though it’s not exactly French, the “Bantut” Indonesian oxtail soup ($30) served with mandarin rice, sambal and amping crackers is a chef’s favorite. A nod to Paul Parrott and his time spent in Jakarta.

For brunch, high rollers can opt for the Very Rich Man’s Breakfast ($35) of flank steak and eggs. Other highlights to round out the meal include the light and fluffy cheese soufflé ($20), carpaccio-style dry-aged beef ham ($22) and French onion soup ($15).

There’s also a spectacular wine-tap wall, where wines are available for $15 a glass.

You can stop for desserts like soufflé au praline ($18) and Basque cheese cake ($12).

Or visit 35-seat dessert parlor Sundae Royale for a variety of sundaes ($8 to $12) and fresh sugar-dusted churros served with mini ice creams ($6).

The menu features Chef Parrott’s favorite Sunday Chocolate Ligeois ($10) with chocolate ice cream, chocolate sauce, Chantilly cream and roasted almonds.

Approached by RWS about opening here nearly two years ago, Perrett, 61, who was in town for the recent launch, says: “I love Singapore. You want us to do something here, we’re happy to do it.”

He says the menu focuses on the classics first, “being safe for now”, with more dishes to be added.

Running the kitchen is a Singapore-based team led by American Executive Chef Greg Robinson, whom Chef Parrott calls his “right hand” as they have worked together for nearly 20 years. The two chefs de cuisine supporting him are – American chef Daniel Lam, who is of Macanese heritage, and Singaporean chef Glenn Tai.

Consider it a homecoming for Chef Tai, who worked at now-defunct restaurants Tipling Club and Avenue 87. He has spent a total of seven years with Chef Parrott – five at Ultraviolet and two on other projects.

The Singapore-style Black Pepper Beef Rib – which Tay introduced at Ultraviolet – will soon be on the menu here.

Chef Tai says: “Seeing the people of our homeland enjoying a shared meal at the table at Moutarde, and enjoying the soft-serve sundae that we have poured our hearts into developing, is, for me, a ‘pinch-me’ moment.”

At the Mediterranean-inspired Laurus Table, the focus of the menu is primarily on seafood, particularly from local sustainable fish farm The Fish Farmer.

The 98-seat restaurant also uses organic produce from regional growers and herbs from the Laurus Hotel’s own herb garden.

Giving the restaurant some star power is Italian chef Fabrizio Ferrari, best known for his appearances on the South Korean reality cooking show Culinary Class Wars. (2024) and Chef and My Fridge (2014 to 2025).

The menu here includes their signature dish cialatilli al frutti di mare ($24), cialatilli pasta and seafood tossed in a seafood-based sauce; Panzanella di Polpo ($18), slow-cooked octopus with traditional savory panzanella salad; and crosta di sel branzino, finochiato e limon ($78, good for two to three people), a whole sea bass baked in a sea salt crust with wild fennel and lemon.

Following in his parents’ footsteps into the restaurant world, the charismatic 44-year-old earned his first Michelin star at the age of 28, an honor he held for 15 years for his now-closed Al Porticiolo 84 restaurant in Italy.

Based in South Korea since 2019, he owns and operates Fabrizio’s Kitchen, where he showcases Italian gastronomy with elements inspired by Korean cuisine.

“Guests can look forward to tasting the pure flavors of sustainably sourced ingredients while soaking in the warm, welcoming atmosphere.” Southern Italy Which we have brought to life at Laurus Table,” says Chef Ferrari.